Barcelona nuts are a large-kernelled variety of cultivated hazelnut (Corylus avellana) grown primarily in Spain. Nutritionally identical to other hazelnuts, they provide excellent vitamin E, manganese, monounsaturated fat, copper, magnesium, and useful plant protein. Their larger size and milder flavour make them popular for eating out of hand.
Store in an airtight container in a cool, dark place; hazelnuts oxidise faster than harder nuts. Roast at 180°C for 10-12 minutes then rub in a tea towel to remove the bitter skin.
Where Barcelona nuts, Kernel only Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 940 mg | 47% | |
| Phosphorus | 300 mg | 43% | |
| Magnesium | 200 mg | 53% | |
| Calcium | 170 mg | 21% | |
| Chloride | 34.0 mg | 4% | |
| Iron | 3.00 mg | 21% | |
| Copper | 0.960 mg | 96% | |
| Thiamin (B1) | 0.110 mg | 10% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Sucrose | 3.40 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Maltose | 0.000 g | — | |
| Fructose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Beta-carotene | 0.000 µg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →